Preparation time: 5 minutes plus cooling time
Total time: 3 hours
Makes 6 to 8 servings
The most difficult step in most chocolate recipes is melting your chocolate without overcooking. In this simple recipe, we’ve eliminated that step by allowing small pieces of chocolate to melt naturally in hot milk. No double boiler required. Play around with the type and amount of milk to create the right texture for your taste.
• 5 to 6 tablespoons half-and-half or heavy cream
• ¼ teaspoon pure vanilla extract
• 3 ounces dark chocolate (at least 70% cacao), cut into small pieces
• 1 tablespoon unsweetened cocoa powder
Place the half-and-half in a small saucepan and heat over medium-low heat, stirring regularly, until it is bubbling at the edges. Turn off the heat. Add the vanilla.
Add the chocolate and let stand for 30 seconds. Stir or whisk gently, beginning in the middle, until the half-and-half and chocolate begin to emulsify and look smooth. Continue stirring in a wider circle, gently incorporating the chocolate, until all chocolate is incorporated and the mixture is smooth and creamy.
Transfer the chocolate to a bowl with a lid. Set aside to cool on the counter overnight or cover and cool in the refrigerator for 2 to 3 hours.
Spread the cocoa powder on a small plate or place in a shallow bowl and set aside. Line a baking sheet with parchment paper.
Once the chocolate is cool and firm enough to work with, use a small 1-inch ice cream scoop to form it into six to eight 1-inch balls. Roll the balls smooth between your hands (your hands will slightly melt the outside of the chocolate ball, making them easier to coat in toppings), then roll the chocolate balls in the cocoa powder until covered and place them on the prepared baking sheet. (See photo insert here.)
Store in an airtight container on the counter for a few days or in the refrigerator for 1 to 2 weeks. Serve at room temperature.
Tips: Cooking with chocolate can be affected by the climatic conditions, including humidity in the air. Cool, dry climates are best for making chocolate truffles. If you live in a warm or humid climate, use an air conditioner or dehumidifier to improve conditions before cooking. In extra-dry climates, a bit more dairy may be used to create a creamier texture.
Be sure to use dry utensils, as small drops of liquid can cause chocolate to become grainy. If your chocolate becomes grainy from water droplets or overcooking, add a tablespoon or two of hot dairy to it and stir as described above until it becomes smooth. If the end result is a truffle that is too soft, freeze individual truffles for 30 minutes, then dip them in melted chocolate to create a hard outer shell (see Chef Dawn’s Tasty Tip for melting chocolate, here).
Based on 6 servings
Calories: 103
Carbohydrate: 8 g
Protein: 2 g
Fat: 7 g
Use whole milk or unsweetened almond, soy, or canned coconut milk in place of the half-and-half or heavy cream. With the less-fatty milks, you may need up to ½ cup to get the texture right. To test the final texture, place a small amount on a spoon in the freezer for 5 minutes to completely cool it.
Add a drop of your favorite food-grade essential oil to the batter. Peppermint, orange, or sweet spices like cinnamon or cardamom work especially well. You can even add a dash of cayenne for a spicy kick like Mexican-style chocolate.
Roll the truffles in finely crushed nuts, seeds, or unsweetened shredded coconut instead of cocoa powder.
Dip the truffles into melted chocolate and set on parchment paper to cool to create a hard outer layer instead of rolling them in cocoa powder.